How To Make Chilaquiles

Growing up, chilaquiles (pronounced “chee-lah-KEE-lehs”) were my favorite Sunday morning breakfast. Crispy tortillas soaked in a flavorful salsa, topped with plenty of cheese – it’s pure, delicious simplicity. You can serve them with a scrambled or fried egg, or add cheese, shredded chicken, or roasted veggies for a little extra. The possibilities are endless!

Today, I’m excited to share the easiest chilaquiles recipe that will have you in and out of the kitchen in no time, smiling from ear to ear on Sunday morning. Let’s get started!

How to Make Chilaquiles in Less Than 30 Minutes:

1. Fry the tortilla chips until they’re golden brown and crispy.
2. Spread the chips on a baking sheet and sprinkle a pinch of salt on top.
3. Prepare the salsa roja by blending together tomatoes, onion, jalapeño, and garlic.
4. Pour the salsa into a skillet and simmer until it thickens slightly.
5. Toss the tortilla chips in the salsa, stirring until they’re fully coated and warmed through.

What are Chilaquiles

Chilaquiles is derived from the Nahuatl word meaning “chilis and greens.” This traditional Mexican dish made its way to the U.S. in 1898 when it appeared in The Spanish Cookbook by Encarnación Pinedo.

At its core, chilaquiles are made from fried corn tortilla chips simmered in a flavorful sauce. It’s not only budget-friendly, but also perfect for entertaining, as both the chips and the sauce can be prepared ahead of time. Plus, it’s a fantastic meatless option and an ideal quick meal for weeknights, ready in under 30 minutes.

What are main Ingredients in Chilaquiles?

• Corn tortillas: While we recommend using corn tortillas, you can skip the frying step and substitute with stale tortilla chips if you’re pressed for time.
• Salsa: You can use jarred salsa or make your own with tomatoes, onions, jalapeños, garlic, and broth.
• Cooking oil: Needed for frying the tortillas.
• Garnishes: Options include avocado, queso fresco, crema, and a fried egg.

The great thing about chilaquiles is their versatility:

1. Serve with a scrambled or fried egg on top.
2. Top with queso fresco or cotija.
3. Add shredded chicken or roasted vegetables.

Since the dish is so adaptable, it’s perfect for using up any leftovers you have in the fridge!

What’s the Difference Between Chilaquiles Verdes and Chilaquiles Rojos?

The main difference between Chilaquiles Verdes and Chilaquiles Rojos lies in the type of salsa used. Chilaquiles Verdes are made with a green salsa (salsa verde) typically made from tomatillos, while Chilaquiles Rojos use a red salsa (salsa roja), usually made from ripe tomatoes. Both versions have similar ingredients and preparation methods, but the flavor changes depending on the salsa, with salsa verde giving a tangier taste and salsa roja offering a deeper, richer flavor.

How Do I Serve Chilaquiles?

Here’s how to make chilaquiles step-by-step, with customizable toppings for your guests to enjoy. You can serve them with scrambled or fried eggs, shredded chicken, sour cream, pico de gallo, queso fresco, or avocado—whatever you like! I love setting up a toppings station for guests, and while my husband enjoys his with a fried egg on top, I prefer a side of refried beans.

Prep Time: 10–15 minutes

Cook Time: 20–25 minutes

Serves: 4

Ingredients

For the chips:

• 1/4 cup vegetable oil (for frying)
• 12 corn tortillas (cut into 8 wedges each)
• Kosher salt

For salsa roja:

• 4 Roma tomatoes (or 2 large tomatoes, about 1 1/2 pounds), chopped
• 1/2 large yellow onion, chopped
• 1 medium jalapeño, sliced (remove seeds for less spice)
• 2 cloves garlic
• 1 1/4 cups low-sodium chicken or vegetable broth (divided)
• 2 teaspoons vegetable oil
• Kosher salt

For serving:

• Avocado or guacamole
• Crema
• Queso fresco
• Fried eggs

Equipment

• Large skillet
• Baking sheet
• Blender or food processor

Instructions

1. Fry the tortillas:

• Heat 1/4 cup oil in a large skillet over medium-high heat.
• Add about a quarter of the tortilla wedges and cook, flipping once, until golden and crisp.

1. Drain the chips:

• Remove the fried tortillas and place them on a paper towel-lined baking sheet.
• Lightly sprinkle with salt.
• Repeat this process with the rest of the tortillas, adding more oil if needed.

1. Make the salsa roja:

• In a blender or food processor, combine tomatoes, onion, jalapeño, and garlic.
• Add 1 cup of broth and blend until smooth.

1. Cook the salsa:

• Heat 2 teaspoons oil in a large skillet over medium-high heat.
• Add the blended salsa and cook, stirring occasionally, until slightly thickened (about 5-10 minutes).
• Adjust the consistency with extra broth if needed and season with salt.

1. Coat the chips with salsa:

• Add the tortilla chips to the salsa and stir carefully to coat.
• Cook for about 3 minutes until the chips are heated through. Adjust seasoning with salt if needed.

1. Serve warm:

• Serve immediately, garnished with avocado, guacamole, crema, queso fresco, and/or fried eggs, depending on your preference.

Recipe Notes:

• Make ahead: You can prepare both the chips and salsa roja in advance. Reheat the salsa with additional broth if needed.
• Storage: Leftover chilaquiles can be stored in the fridge for up to one day.

Enjoy this versatile and delicious dish!